Curing

Megan Walhood and Jeremy Daniels, owners of Portland, Oregon's Viking Soul Food truck, cure salmon with aquavit befor...

Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mendes ...

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely gr...

Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffe...

Spiked with jalapeños and fresh lime juice, this zingy jerky was inspired in part by Rachel Graville's stint as ...

Eric Ripert cures pristine raw tuna by wrapping it in kombu (a type of seaweed).

The Good News Salmon is rich in omega-3 fatty acids and vitamins B6 and B12. Boston chef Barbara Lynch cures the fish...

"I add lemon confit to so many dishes—from broiled fish to pork and beans," says Eric Ripert of New York City's Le Be...

Grappa, an Italian spirit, is made from grape pomace (the skins, seeds and stems left over from winemaking). Its slig...

The Good News Nicki Reiss cures salmon to create a stand-in for pastrami that's rich in omega-3 fatty acids. The ...

Hayward prefers cooking with pork from small farmers who raise heritage breeds, such as Berkshire, Gloucestershire Ol...

You can ask your butcher to quarter the duck for you. The confit can be used almost anywhere you'd use duck, from...

The skirt steaks need to cure overnight, so plan accordingly. Plus: More Beef Recipes and Tips

By using arctic char instead of the more common salmon for his silky, slightly sweet gravlax and by serving it with a...